🍋 Mediterranean Braised Chicken with Orzo, Artichokes & Olives
Description
This Mediterranean Braised Chicken with Orzo is a rustic, one-pan meal full of sunshine and comfort. Tender, golden-browned chicken thighs are simmered with fragrant aromatics, briny olives, tangy artichokes, and perfectly cooked orzo in a light, lemony broth.
The result is a dish bursting with bright Mediterranean flavors — wholesome, hearty, and ready to impress.
It’s ideal for a weeknight dinner or a cozy Sunday meal, and it comes together easily in about 45 minutes with minimal cleanup!
🧾 Ingredients
Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter (for searing)
Aromatics & Base:
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes (optional for heat)
- 1 tsp dried oregano or Italian seasoning
Deglaze & Liquid:
- 1/2 cup dry white wine (or chicken broth)
- 2 cups low-sodium chicken broth
- Juice of 1 lemon (about 2 tbsp)
- Zest of 1 lemon
Main Additions:
- 1 cup uncooked orzo pasta
- 1 can (14 oz / 400 g) quartered artichoke hearts, drained
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup sun-dried tomatoes, chopped (optional but adds great depth)
Finishing Touches:
- 2 tbsp chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional, for garnish)
👩🍳 Directions
- Prepare the Chicken:
- Pat chicken thighs dry with paper towels and season generously with salt and pepper.
- In a large, deep skillet or Dutch oven, heat olive oil and butter over medium-high heat.
- Sear the chicken thighs, skin-side down, for about 4–5 minutes until golden brown.
- Flip and sear the other side for 3–4 minutes. Remove chicken and set aside.
- Sauté the Aromatics:
- In the same pan, reduce heat to medium. Add onion and cook for 2–3 minutes until translucent.
- Stir in garlic, red pepper flakes, and oregano. Sauté for another 30 seconds until fragrant.
- Deglaze the Pan:
- Pour in the white wine (or broth) to deglaze, scraping up any browned bits from the bottom.
- Simmer for 1–2 minutes to reduce slightly.
- Add Liquids & Chicken:
- Stir in chicken broth, lemon juice, and lemon zest.
- Return the chicken thighs to the pan, skin-side up. Bring to a gentle simmer.
- Cover and cook for 15 minutes over low heat.
- Add Orzo & Mediterranean Ingredients:
- Stir in the orzo, artichoke hearts, olives, and sun-dried tomatoes.
- Re-cover and cook for another 10–12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Finish the Dish:
- Remove from heat. Sprinkle with fresh parsley and feta cheese if desired.
- Let rest for 5 minutes before serving — the orzo will absorb the last of the sauce.
📝 Notes
- Use boneless thighs or chicken breasts if you prefer — just reduce braising time slightly.
- Don’t overcook the orzo — it should be al dente and slightly saucy.
- You can substitute green olives or capers for Kalamata olives for a different flavor twist.
- This dish reheats beautifully and tastes even better the next day as the flavors meld.
💡 Tips
- Sear the chicken until the skin is deep golden and crisp — that’s where the flavor begins.
- Deglazing the pan after searing ensures every bit of flavor goes into the sauce.
- For extra creaminess, stir in 1 tbsp of butter or a drizzle of olive oil just before serving.
- Serve with a side salad or crusty bread to soak up the lemony broth.
🍽️ Servings
Serves: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
📊 Nutritional Information (Per Serving)
(Estimated using skin-on chicken thighs and feta garnish)
- Calories: 480 kcal
- Protein: 35 g
- Fat: 22 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Sodium: 950 mg
🌿 Health Benefits
- High in protein: Supports muscle repair and satiety.
- Heart-healthy fats: From olive oil and olives.
- Rich in antioxidants: Artichokes, lemon, and garlic support liver and heart health.
- Mediterranean diet–inspired: Promotes longevity and anti-inflammatory benefits.
❓ Q & A
Q: Can I use rice instead of orzo?
A: Yes! Substitute 3/4 cup uncooked rice and increase broth by about 1/2 cup. Cook time will be a few minutes longer.
Q: How do I make it dairy-free?
A: Simply omit the butter and feta, and use a bit more olive oil.
Q: Can I make it ahead of time?
A: Absolutely. Prepare the dish up to the orzo step, refrigerate, then reheat gently with a splash of broth before serving.
Q: What wine pairs best with this dish?
A: A crisp Sauvignon Blanc or Pinot Grigio complements the lemony, herbaceous notes perfectly.